《植物生理学报》 2013, 49(8): 771-777
通信作者：刘成连；E-mail: email@example.com；Tel: 0532-8080330
摘 要：本试验以莱阳产黄金梨为试材, 在气调贮藏条件下采用厚度为0.013 mm、0.02 mm的PE保鲜袋、双层纸袋和裸放四种处理, 研究不同包装方式对梨果实品质相关生理指标, 如果实硬度、可溶性固形物、呼吸强度、乙烯生成、维生素C (Vc)、果皮叶绿素含量、以及褐变指数、腐烂指数、好果率和失重率变化的影响。试验结果表明, 0.013 mm PE保鲜袋单果包装处理的贮藏效果明显优于其他处理。主要表现在能有效减缓果实硬度降低, 延迟果实软化; 维持较高的可溶性固形物含量, 降低和延迟乙烯释放和呼吸高峰; Vc与果皮叶绿素含量损失也较少, 并且一定程度抑制果心组织褐变和降低腐烂率; 在贮藏180 d时好果率达到93.63%, 失重率维持在4.32%。
关键词：气调贮藏; 包装方式; 黄金梨; 生理指标
Corresponding author: LIU Cheng-Lian; E-mail: firstname.lastname@example.org; Tel: 0532-8080330
Abstract:We used ‘whangkeumbae’ pear fruits as experimental materials and studied the effect of different package methods on some postharvest physiological index of ‘whangkeumbae’ pear under CA storage. The package methods mainly included PE freshness-maintaining bags which were 0.013-mm and 0.02-mm-thick, double-layer paper bag and the unpacked respectively. Fruit firmness, total soluble solids, rate of ethylene production, rate of respiration, vitamin C (Vc) content, chlorophyll content, index of browning and decay, rate of good fruit and weight loss were studied during storage. The results showed that 0.013-mm thick freshness-maintaining bag could produce better storage results on above-mentioned indexes than the others. It mainly showed that it could prevent fruit firmness from declining and delay fruit softening, maintain higher total soluble solids, reduce and postpone ethylene production and respiration peak, and fresh Vc and chlorophyll in peel lost little. To some extent, it could restrain fruits browning and lessen the rotten ratio of fruits. Rate of good fruit and weight loss were 93.63% and 4.32% after stored for 180 days.
Key words: controlled atmosphere storage; packing methods; ‘whangkeumbae’ pear; physiological index
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